Chickpea, Spinach + Lemon Stew

This recipe is from Elizabeth Hewson’s cookbook ‘Home Food: The perfect cookbook for imperfect cooks’. Elizabeth is a Sydney-based home cook, columnist for The Weekend Australian Magazine and creator of the #SaturdayNightPasta movement.

“I call this a "Bring me back to life" stew. I threw this dish together after a long day of work – and family – when I was completely defeated and needed something to bring me back from the brink. I use the liquid from the chickpeas as the base of the stew, so don’t drain them – it’s like stock!” - Elizabeth

Book Credit: Home Food by Elizabeth Hewson is published by Murdoch Books, £22.00, www.murdochbooks.co.uk

Photo Credit: © Nikki To 2026

Elizabeth Hewson

Feeds: 2

Takes: 15 minutes

Ingredients

1 jar Queen Chickpeas – with their bean stock

1½ tsps curry powder (depending how powerful you want it)

1 tbsp olive oil, plus extra to serve

2 cloves garlic, finely chopped

1 tsp (8–10g) ginger, grated

¼–½ chicken or veg stock cube

250g chopped frozen spinach

To serve

lemon, for squeezing

2 tbsp thick Greek yoghurt

cooked rice

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Queen Chickpeas

570g / Bold Pack (6) €26,87

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Directions

1

Place a saucepan over medium heat. Add the curry powder and allow it to come to life with the heat for 30 seconds, before adding the olive oil, garlic and ginger. Toss the mixture around for a minute or so, then pour in your chickpeas, along with their liquid, and crumble in the stock cube, stirring gently to combine.

2

Add the frozen spinach, bring the mixture back to a simmer, reduce the heat to low and cook for 10 minutes with the lid off, stirring occasionally. Taste and adjust seasoning if needed.

3

Serve in bowls over rice, with a squeeze of lemon, a tablespoon of yoghurt per bowl and a drizzle of olive oil.

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